Jalapeno Deviled Eggs

Jalapeno Deviled Eggs

Are you ready for another deviled egg recipe?  How about one that will bedevil Satan himself?  Did you know, one way to combat the heat is to eat a some heat yourself?  Yes, it’s true!  Look’it here!  The New York Times says so! 

Jane Brody wrote:

They [spicy foods] stimulate the circulation and raise body temperature. If you are living in a hot climate, the increase in body temperature can make you feel cooler by diminishing the difference between you and the surrounding air and by inducing sweating, which cools the body when the perspiration evaporates.

So, there you have it! These deviled eggs will surely beat the hell out of this hot, hot summer we’re havin’!  How cool is that!?

I’m on my way to pack me a hand basket.  Before I go, I think I’ll whip up a batch of these spicy hot eggs…they’ll help me feel cooler in that room I’m about to occupy in Hades.

Someone told me I was discriminating against those non-deviled-egg-platter-ownin’ folks out there when I declared that owning them (yes, plural), and using them, was essential.  So, for all of you out there who don’t please go buy you one have a deviled egg plate?  For you, and you alone, I put these Lord it killed me to do it on a regular plate.

No excuse now, go make these!

P~

Jalapeno Deviled Eggs

 

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Jalapeno Deviled Eggs...Spicy, with a titch of heat...an alternative deviled egg with just enough kick to knock even Satan back a step!

Author: The Saucy Southerner

Recipe type: Appetiser

Ingredients

• 6 eggs, hard-cooked
• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons pickled jalapeno, minced
• ¼ teaspoon ground cumin
• 1 teaspoon white vinegar
• 1 teaspoon fresh cilantro, chopped
• salt and pepper to taste

Instructions

1. Hard cook the eggs, peel and cut in half length-wise.
2. Remove the yolks to a bowl, place the whites on a plate.
3. With a fork, mash the yolks until a coarse crumble.
4. Add the remaining ingredients and stir well.
5. Spoon, or pipe, the yolk mixture back into the eggs.

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The assembled ingredients…yeah, so just imagine I have mayonnaise in there, okay?

Remove the yolks to a bowl…

Mash the yolks with a fork until a coarse crumble…

Pipe the yolk mixture into the whites…notice, I am using a plastic bag with a corner nipped off. This? This is easy. And I am lazy. And I hate to clean my pastry bags. This works great!

p.s.:  My sister reminded me that you should REALLY double this recipe.  This will insure that 12 actually make it on to the plate.